According to the FDA, there is scientific agreement that soluble fiber from oat products when added to a low-saturated fat, low-cholesterol diet may help reduce the risk of heart disease.

In 1996, researchers at the Harvard School of Public Health found that in a study of more than 40,000 men, individuals with the highest levels of fiber consumption experienced a 35 percent reduction in the risk of heart attack compared to those with lower levels.

Oats are a great source of dietary fiber – they consist of approximately 55 percent soluble fiber and 45 percent insoluble fiber.

Tufts University researchers reported research results in the American Journal of Clinical Nutrition showing that eating a diet rich in oats significantly reduced both blood pressure and cholesterol.

Oats contain a high percentage of desirable complex carbohydrates, which have been linked to: reduced risk of colon, breast, and prostate cancer; better management of diabetes; and fewer bowel problems such as constipation.

Oats have a high Vitamin B1 content, which is required by the body for carbohydrate metabolism.

On a per gram basis, oats contain a higher concentration of protein, calcium, iron, magnesium, zinc, copper, manganese, thiamin, folacin and Vitamin E than any other unfortified whole grain, such as wheat, barley, corn or rice.

Oats contain one of the best amino acid profiles of all grains.  Amino acids are essential proteins that help facilitate optimum functioning of the body.

Oats are naturally low in fat.  Researchers agree that nearly everyone – men and women of all ages and races – benefits from eating a low-fat diet.

The lipids present in oats contain a good balance of essential fatty acids, which has been linked with longevity and general good health.